Chewy and Glossy Gochujang Stir-fried Dried Shredded Squid
Always Delicious National Side Dish! The Secret to Chewy and Glossy Gochujang Stir-fried Dried Shredded Squid (Ojing-eochae Bokkeum)
The taste you always see at the banchan (side dish) shop! I’ll show you the secret to making moist and glossy gochujang stir-fried dried shredded squid at home, just like a professional. It’s a real rice thief!
Main Ingredients
- Dried Shredded Squid (Jinmichae) 140g
- Mayonnaise 1 tsp
Seasoning Ingredients
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Ginger Syrup 1 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Water 2 Tbsp
- Rice Syrup (or corn syrup, oligosaccharide) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Ginger Syrup 1 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Water 2 Tbsp
- Rice Syrup (or corn syrup, oligosaccharide) 1 Tbsp
Cooking Instructions
Step 1
Cut the dried shredded squid into bite-sized pieces. Typically, cutting them to about 4cm in length with scissors makes them easier for children to eat.
Step 2
Lightly rinse the cut dried shredded squid under cold running water. Dried squid stored in the freezer can become stiff due to moisture loss, but a quick rinse will make it softer. Be careful not to rinse for too long, as it can diminish the flavor.
Step 3
Drain the rinsed dried shredded squid thoroughly in a colander. Proper draining prevents a mushy texture when stir-fried.
Step 4
Place the dried shredded squid in a pan and stir-fry over medium-low heat for 2-3 minutes. This will remove about 40% of the moisture and eliminate any potential fishy smell, making it tastier. Stir gently to prevent burning.
Step 5
To prevent the dried shredded squid from becoming tough and to add tenderness, add 1 teaspoon of mayonnaise and mix well. The mayonnaise coats the squid, helping the seasoning adhere better later. Now, set this aside and let’s make the delicious seasoning!
Step 6
In a bowl, combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp ginger syrup, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 2 Tbsp water. Mix well.
Step 7
In a small pot or pan, heat the prepared seasoning over low heat for a brief moment. Adding a tiny bit of cooking oil (like vegetable or canola oil) at this stage can help prevent the seasoning from burning and make it stir-fry more smoothly. Simmer for about 1 minute.
Step 8
If the seasoning becomes too thick, add 1-2 more tablespoons of water to adjust the consistency. A thinner seasoning will coat the dried shredded squid more moistly, resulting in a glossy finish.
Step 9
Once the seasoning has simmered, remove it from the heat. Then, add the dried shredded squid coated with mayonnaise and mix thoroughly until the seasoning evenly coats the squid. Mixing off the heat is the key to keeping the squid tender.
Step 10
Remember this crucial step! Always mix the dried shredded squid with the seasoning after turning off the heat. This ensures the squid remains tender and moist.
Step 11
Finally, add the ingredient for gloss. I used 1 tablespoon of rice syrup. You can use honey, corn syrup, cooking syrup, or oligosaccharide. Mix again to combine the squid and seasoning thoroughly. This final step gives it that beautiful, shiny glaze! Your delicious stir-fried dried shredded squid is ready!
Step 12
Voila! Your delicious gochujang stir-fried dried shredded squid is complete. Doesn’t it look mouth-watering?
Step 13
It’s a perfect side dish for a warm bowl of rice. If you have any leftovers, let them cool and use them as a filling for kimbap (seaweed rice rolls). You’ll discover a unique and delightful kimbap flavor!
